Vegan Street Cart-Style Chickpea Bowls

🥘 Ingredients

• chickpeas
  15 oz
• cooking oil
  2 tbsp
• cucumber
  1 unit
• garlic powder
  1½ tsp
• hot sauce
  1 unit
• hummus
  ½ cup
• jasmine rice
  1 c
• lemon
  1 unit
• olive oil
  2 tbsp
• pita bread
  2 unit
• scallions
  2 unit
• shawarma spice blend
  1 unit
• sliced almonds
  2 tbsp
• tomato
  1 unit
• turmeric
  ¼ tsp
• veggie stock concentrate
  unit

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees F. Heat a drizzle of cooking oil in a small pot over medium heat. Stir in turmeric until combined. Add jasmine rice , 1 veggie stock concentrate , 1¼ cups water, a pinch of salt, and pepper. Bring to a boil, cover, reduce to low, and simmer until tender ⏱️ 15 minutes . Keep covered off heat until ready.

   cooking oil: 2 tbsp, turmeric: ¼ tsp, jasmine rice: 1 c, veggie stock concentrate: unit
2. 

   2

   Wash and dry produce. Quarter the lemon . Dice the tomato . Quarter the cucumber lengthwise and slice into ½-inch pieces. Trim and thinly slice the scallions , separating whites from greens.

   lemon: 1 unit, tomato: 1 unit, cucumber: 1 unit, scallions: 2 unit
3. 

   3

   In a small bowl , combine hummus , 1 tbsp olive oil , ½ tsp garlic powder , and juice from 1 lemon wedge. Add water 1 tsp at a time until drizzling consistency is reached. Season with salt and pepper. In a separate small bowl , combine diced tomato, cucumber, half the scallion greens, juice from another lemon wedge, a drizzle of olive oil, salt, and pepper. Toss to combine.

   hummus: ½ cup, olive oil: 2 tbsp, garlic powder: 1½ tsp
4. 

   4

   Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, half the shawarma spice blend , 1 tsp garlic powder, salt, and pepper. Cook, stirring, until fragrant ⏱️ 1 minute . Stir in chickpeas with their liquid and the remaining stock concentrate. Cook, stirring occasionally, until glazed and liquid has mostly evaporated ⏱️ 4 minutes . Remove from heat, stir in a squeeze of lemon juice, and season to taste.

   shawarma spice blend: 1 unit, chickpeas: 15 oz
5. 

   5

   While chickpeas cook, brush pita bread all over with a drizzle of olive oil; season with remaining garlic powder, salt, and pepper. Place on a baking sheet and toast on the top rack until softened ⏱️ 3 minutes . Cut pitas into wedges. Fluff rice with a fork; stir in sliced almonds and remaining scallion greens. Season with salt and pepper.

   pita bread: 2 unit, sliced almonds: 2 tbsp
6. 

   6

   Divide rice between bowls. Top with chickpeas and salad in separate sections. Drizzle with hummus sauce and hot sauce to taste. Serve with pitas and remaining lemon wedges. Scoop up rice, chickpeas, and veggies with pita for the optimal bite.

   hot sauce: 1 unit